I've been wanting to try Balogna for a while. I had already gotten the casings for ring and chewmeister was kind enough to share his recipe for Midwestern Style.
For a 5# batch:
3# beef
2# pork
1 c SPC
1 TBS salt
2 tsp dextrose
1 tsp #1
2 tsp ground black pepper
1 tsp Paprika
1 tsp nutmeg
1 tsp granulated garlic
1/2 tsp Allspice
1/2 tsp coriander
1 c ice water
I used 1.5 oz corn syrup instead of dextrose because I didn't have dextrose.
The beef was ground chuck 80/20.
I ground the pork shoulder through the course plate and then ground both through the fine plate. No emulsifying.
Mixed and in the fridge overnight.
Time to stuff;
These casings are great! No, they don't make a ring, you need to tie them for that.
Did I mention that this was my first go with hog rings? I don't think string will work with these casings.
Let them rest in the fridge overnight and they colored up nicely
Too nasty to smoke, so I cooked them in the oven at 170. It took all afternoon to get them to 155. Instead of an ice bath I just set them on the patio at 15 degrees [emoji]128578[/emoji] and let them rest in the fridge for a couple of days.
I know, they aren't very pretty, but they taste good and the casings peel off easy.
The partial ring is because in my excitement I forgot I still had more in the fridge that wouldn't fit in the stuffer. The other partial ring got cut for the final pic...
All in all, I'm happy with how it came out, even if it's a little wrinkly :-)
Thanks for looking and thanks to chewmeister for the recipe...
Dan
For a 5# batch:
3# beef
2# pork
1 c SPC
1 TBS salt
2 tsp dextrose
1 tsp #1
2 tsp ground black pepper
1 tsp Paprika
1 tsp nutmeg
1 tsp granulated garlic
1/2 tsp Allspice
1/2 tsp coriander
1 c ice water
I used 1.5 oz corn syrup instead of dextrose because I didn't have dextrose.
The beef was ground chuck 80/20.
I ground the pork shoulder through the course plate and then ground both through the fine plate. No emulsifying.
Mixed and in the fridge overnight.
Did I mention that this was my first go with hog rings? I don't think string will work with these casings.
I know, they aren't very pretty, but they taste good and the casings peel off easy.
Thanks for looking and thanks to chewmeister for the recipe...
Dan
